Post by RAI Amsterdam

How can students of the cooking school of ROC van Amsterdam | Flevoland gain practical experience in times of the coronavirus, now that the catering industry came to a halt and the classrooms are too small to keep adequate distance? Thinking in terms of possibilities is what keeps the kitchen of the RAI going these days, according to Rientz Mulder, the Executive Chef of RAI Amsterdam. “The ROCvA was looking for space and practical experience and we now have that space available, the connection was made quickly. We are now examining whether we can expand this learning experience to more days per week or for other fields of study. In this way, the kitchen and our expertise are put to valuable use in these difficult times”, says Mulder. https://lnkd.in/g4bjkTf #basementchefs #duurzaamheid #mvo #roc